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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

2373.0. "FRUIT: Common Fruit Desserts Definitions" by FORTSC::WILDE (Ask yourself..am I a happy cow?) Tue Apr 17 1990 19:15

Definitions of common fruit desserts (for general info)

BETTY - baked dessert made by layering fruit, buttered bread crumbs, sugar,
and spices (commonly cinnamon, cardamon, etc).  This is generally served
hot from the oven with either hard sauce or sweet cream.  If the fruit is
apples and the sugar is brown or maple sugar, the result is a BROWN BETTY.

COBLER OR PANDOWDY - New England or Pennsylvania Dutch deep dish fruit pie
with a rich (very "short"*) biscuit crust on top.

SLUMP - a colonial New England treat made by boiling apples, sugar, spices
in a flat pan or skillet, covering with a soft biscuit dough (often 
sweetened, always "short"*), and steaming until the dough is cooked 
(steam by turning down the heat under the pan and covering with a fitted
lid - simmer until done).  Use any other fruit than apples, and you create
a GRUNT.  The Germanic cultures have a "simmered fruit with dumplings" 
dish much like this in their regional menus, so I suspect this is also a
Pennsylvania Dutch-sourced dessert.  

CRUMBLE OR CRISP - a baked fruit dessert with a brittle topping made of
flour, sugar, shortning, and spices.  Chopped nuts are often added to
the topping as well.  

* a biscuit dough or pie crust is called "short" when it has a high
ratio of fat/lard/shortning to the flour in the recipe.

T.R	Title	User	Personal Name	Date	Lines
2373.2	some recipes	FORTSC::WILDE	Ask yourself..am I a happy cow?	`Thu Apr 19 1990 16:08`	72
	A couple of blueberry "buckle" (I think) recipes.....the name is sometimes very regional - as is the term, "buckle" - but the recipes are generally renamed in different areas. These recipes are called, "roly poly" or even simply "baked blueberry mush" (Mennonite cookbook - they aren't real big on fancy names)... BLUEBERRY ROLY POLY I INGREDIENTS ----------- 2 cups sifted flour, sifted again with: 1 Tablespoon baking powder 1/4 teaspoon salt 1/2 cup butter or margarine 3/4 cup sugar 1 egg, lightly beaten 1 teaspoon vanilla 3/4 cup milk 2 cups blueberries INSTRUCTIONS ------------ Cream butter and sugar until light. Add egg and beat well. add vanilla to milk, stirring to mix. Alternate adding the dry ingredients with the milk/vanilla mixture to the butter mixture, beating well after each addition. Stir in the blueberries. pour into a well buttered 9"x9"x2" pan. Bake in a pre-heated 350 degree oven until done (ah, you ask, "how long do I bake it?" - well, apparently, the Mennonite women are born knowing this stuff - it isn't included. I suggest you use the old rule of thumb...bake approx. 30 - 40 minutes and then test by inserting a knife blade in the middle and removing it. If the blade is clean, the roly poly is done.) STEAMED OR BAKED BLUEBERRY MUSH INGREDIENTS: ------------ 4 cups blueberries (or whatever) mixed with: 2 cups sugar 1 teaspoon lemon juice 2 cups flour, sifted with: 2/3 teaspoon salt 3 and 1/2 teaspoons baking powder 1 cup sugar 1/2 cup butter 3/4 cup milk 2 eggs, slightly beaten INSTRUCTIONS: ------------- Cream butter and sugar until light. Mix milk and egg together. Add dry ingredients, by thirds, alternating with milk mixture, to butter mixture. Mix well. Stir sweetened berries into mixture, just to blend. Here's the tricky part: pour into a well-buttered casserole (no size given). You can also use a steamed pudding mold. Either way, bake at pre-heated 350 degrees or steam for 45 minutes. gotta go - more later....
2373.4	Blueberry Brickle	ROLL::HARRIS		`Mon Apr 23 1990 12:58`	23
	Here's a recipe for 'Blueberry Brickle' which may be similar to what you are looking for. This is an old recipe from my great grandmother Ruby Dow who was from Northern Maine. Ruby's Blueberry Brickle 2 cups flour 1 egg 3 tsp. baking powder 2/3 cup milk 1/2 tsp. salt 2 cups blueberries 1 cup sugar 2 Tbsp. lemon juice 1/3 cup shortening Sift flour, baking powder, salt and sugar. Cut in shortening. Beat eggs and milk together. Add to dry ingredients. Add blueberries. Press in a 9-inch square pan, well greased. Sprinkle with Crumb mixture and a few berries. Crumb Mixture: Combine 1/2 cup sugar, 1/4 tsp. cinnamon, 1/4 cup flour, 4 tsp. butter -- sprinkle with lemon juice.
2373.5	Blueberry Buckle: 670.7	VALKYR::RUST		`Tue Apr 24 1990 11:25`	4
	See note 670 for other fruit recipes, especially the blueberry buckle recipe in 670.7. -b
2373.6		FDCV07::HSCOTT	Lynn Hanley-Scott	`Mon Jun 11 1990 08:06`	5
	Re .4 How long do you cook the blueberry brickle, and at what temperature? I made it this weekend and it was good, but I guessed at the temp, and kept putting it back in the oven because the middle wasn't cooked.
2373.7		ROLL::HARRIS	Brian Harris	`Mon Jun 11 1990 11:42`	7
	That's one of the draw-backs to these old recipes -- they rarely give you all the details. You should see her biscuit recipe, it calls for 2 lunps of shortening the size of an egg (!). I would suggest 350 degrees for 45 min or so. Good Luck!
2373.8	MY HUSBAND LOVED IT!	ALLVAX::ANNAND	Laura, DTN 287-3216	`Tue Aug 28 1990 14:41`	7
	Made this recipe last week for my husband, and he loved it! He raved about it so much I'll have to make it again. However, you forgot to mention how long to cook it for and at what temperature. So, I looked up a similar recipe in my Betty Crocker cookbook, and from what I can recall, I think it said to cook it for 35-40 minutes at 350 degrees.